Easy Carrot Cake Baked Oatmeal Cups Recipe Video
EASY CARROT CAKE BAKED OATMEAL CUPS + RECIPE VIDEO
These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that's freezer friendly and easy to customize! Low in calories and high in protein and fiber. Includes step by step recipe video.
Provided by Ashley Fehr
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well -- I've only ever used silicone for this recipe!).
- In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon and nutmeg.
- Stir in oats, carrot, pineapple and raisins or other additions if using.
- Divide mixture evenly between 15 muffin cups (they'll be full) and bake for 30 minutes, until completely set and light golden brown on top.
- Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or room temperature alone or in a bowl with milk.
Nutrition Facts : Calories 107 kcal, Carbohydrate 22 g, Protein 2 g, Fat 1 g, Sugar 11 g, ServingSize 1 serving
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